Tan.
Assessment 28 Tue or rasel
Write T if the statement is correct and F if incorrect.
1. Kimchi is a Korean side dish that alwavs placed in high temperature,
2.
It has been studied that fermented fruits and vegetables are potential
sources of probiotics.
3.
Lactic Fermentation is due to the action of certain bacteria called lactic
acid allowing the sugar present in vegetables to evaporate.
4.
The main obiective of fermentation is to allow the conversion of
fermentable carbohvdrates or sugars found in vegetables into acid of 0.9%
to 1.5% expressed as saturated sugars.
5.
To get different flavors, experiment with the brine solution
6.
in fermenting mangoes. Fermentation usually last in one week at 15°C,
but took only 3 days if the fermentation temperature is at 25°C.
7.
Refined salt is better used in fermentation than pure coarse salt.
8.
Acetic acid is produced when various substanceslike starchy solution.
sugar solutions or alcoholic food like wine or cider can ferment.
9. - When brine becomes cloudy and milky white, it is an indication that
the fermentable carbohydrates have changed into acid.
varies depending on the salt
10. The rate of fermentation process
concentration
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